Garlic Chicken And Broad Beans - cooking recipe

Ingredients

1 tbsp vegetable oil
4 None chicken thighs, bone in, skin on
2 tbsp butter
2 None shallots, finely diced
1/2 cup dry white wine
1/2 cup chicken stock
1 lb frozen broad beans
1/2 cup cream
1 clove garlic, crushed

Preparation

Heat oil in a heavy-based saucepan on high. Cook chicken for 3 minutes each side, until browned. Remove from pan and discard oil.
Melt butter on medium heat. Pan-fry shallots for 3 minutes, until soft. Return chicken to pan and add wine. Bring to a boil and cook for 4 minutes, until wine evaporates. Add stock and simmer, covered, on low heat for 30 minutes, until chicken is cooked through.
Meanwhile, cook broad beans in a saucepan of boiling, salted water for 2 minutes. Drain. Cool in ice water. Drain again. Remove and discard skins.
Remove chicken. Stir in cream, garlic and broad beans. Bring to a boil and season to taste. Serve chicken with broad beans and sauce.